Sesame Wheat Sprout Bonbons

Sprouted wheat is one of my favorite health foods. As I've said before, Mormons are counseled to store a year's supply of food for their families and wheat is a wonder food that has an almost eternal shelf life! Seal it in a number ten can and I could be using my wheat when I'm having great-grandbabies! Again, as I've said in yesterday's post. We literally have to store half a ton of wheat to meet the needs of our family of eleven for a year, so I am always looking for ways to become familiar with and use our wheat. After all, what good is half a ton of wheat going to do us if I don't know what to do with it?

I love sprouting wheat because it's almost like it turns into a different food. Instead of a hard, unpalatable kernel, sprouted wheat is soft and chewy and even a little sweet. I had some on my counter today and and as I walked by holding a fussing baby, I thought I would stick some in his mouth to see if it would make him happy. He stopped crying immediately, chewed it up and stuck his pudgy arms out for more. I was thrilled to see that he would eat this health food just plain like this, so I put him on the floor, sat on a stool next to him, got a big handfull of it, called his twin brother to join him, and thoroughly enjoyed feeding them bite-sized servings of sprouts over and over again! They reminded me of little birds, taking fresh greens from their mum.

As I sat and watched them, I thought that there must be some way I could make a good-tasting wheat sprout snack the other kids would love. I turned to this book...


...adapted a recipe and here's what I came up with...

Sesame Wheat Sprout Bonbons
Ingredients:
1 cup sesame seeds
3 cups wheat sprouts (For a post on an easy way to sprout wheat kernels, click HERE.)
1/4 cup shredded coconut
1/2 cup agave nectar
1/4 cup nut butter
1/4 cup coconut butter
1 tablespoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions:
In medium bowl, combine sesame seeds, wheat sprouts and coconut. In small bowl, combine remaining ingredients, then pour over wheat sprout mixture and stir until blended.

Place this mixture in the fridge for a couple of hours, then form into balls on a cookie sheet...


I wonder why I can't make a straight line of bonbons. Anyway...these can also be placed in mini cupcake papers for a fancier bonbon. Chill in the fridge again and serve cold. The two-year-old opted for these instead of chocolate cake. Here's his cute little band-aided hand holding one now...


Hope you enjoy!

I am pleased to list this post @ Biblical Womanhood's "Frugal Friday". Check out her blog for TONS for great money-saving tips!
I am also pleased to list this post at...
-Tip Junkie's "Talk to me Tuesday",
-5 Minutes for Mom's "Tackle It Tuesday",
-Tammy's Recipe's "Kitchen Tip Tuesday",
-Blessed With Grace's "Tempt My Tummy Tuesday",
-Mary's "Tightwad Tuesday",
-Kim's Tasty Tuesday and
and -The Lazy Organizer's "Talk About Tuesday".

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